Cheesy Garlic Fries in Foil — Damn Delicious

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Cheesy Garlic Fries in Foil

The easiest, cheesiest fries you will ever make in foil packets right in the oven. And they’re much healthier than the fried kind!

So I’m about 1 week early for football season but still – I don’t need any excuse to make these foil fries. Yes, these fries are made right in foil packets, baked to absolute cheesy, crisp perfection. And even with my upcoming marathon and my veggie kabobs from yesterday, you still need a little bit of balance.

These are probably the easiest fries you will ever make. And there’s no deep-frying of any kind here. Simply throw everything right into some foil, wrap it up, let it bake and then smother it with all that cheesy goodness your little heart desires.

When you’re ready to serve, go ahead and drizzle on your favorite toppings – sour cream and bacon is an absolute must!

Cheesy Garlic Fries in Foil

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

The easiest, cheesiest fries you will ever make in foil packets, baked to absolute crisp perfection!


  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound red potatoes, cut into 8 long wedges
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh chives


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together olive oil, garlic, red pepper flakes, salt and pepper, to taste.
  3. Place potato wedges onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the olive oil mixture over the potatoes. Fold the sides of the foil over the potato wedges, covering completely and sealing the packet closed.
  4. Place into oven and bake until tender, about 30-35 minutes.* Sprinkle with cheese; then broil for 2-3 minutes, or until the cheese has melted and the potatoes are crisp.
  5. Serve immediately, garnished with sour cream and chives, if desired.

*Baking time may need to be adjusted depending on the thickness of the potato wedges.

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Yum! I’ve seen lots of potatoes made in foil recently and this looks great!

Oh goodness, these look amazing! I want them for a midnight snack!

Easy dishes, love em.

This sounds so good. Love how easy it is and I love how simple it is!!

Chungah, I am so happy I happened upon your blog. You are a dream come true ;O)
I try/make 90% of your recipes and they are easy, delicious and have basic ingredients.
I pass them on to Family and many of them are now following your blog.
Thank you.
I can hardly wait to do these potatoes!

My dad always used to make potatoes on foil packets on the grill. What a great way to take this indoors! And that sour cream drizzle is totally perfect! 🙂

Mmm..these look dangerously delicious!! I’d definitely go to any football-watching party where these foil fries are being served 🙂

Holy guacamole 😀 I want some of these now! x

Yum! Reminds me of foil packets on the grill. What a simple and fun recipe!

These look awesome! I love that they are baked in foil – so easy! Bring on the football games!

Love the ease and simplicity that these require! Looks like the perfect snack. 🙂

OOOoooooh yes. LOVE how simple and cheeeeeeeesy and flavorful these fries look!

YUM! I would love to see a different rendition using sweet potatoes. With the fall approaching, this would be YUMMY.

Love potatoes and sour cream! What a yummy combo. Plus love the whole foil packet idea.

Made these tonight for my husband. He gobbled all of ’em right up! Thanks for sharing 🙂

I made these a couple months ago and they were so easy and delicious! Thanks!

These are amazing! So cheesy and delicious and easy to make!

These look awesome! Do you think they could be made on the grill? If so how long do you think for coking time?

Unfortunately, I cannot answer this with certainty as I have never tried this on the grill myself. Please use your best judgment.

Of course these can be cooked on the grill…I’m thinking about 30 mins and they should be cooked. I always throw mine on about 20 minutes before I put the steak on the grill. 🙂

These are my go to potatoes now! I absolutely love them. I’ve been experimenting with putting different cheeses on top…tonight is pepper jack on hubby’s side and bleu cheese on mine:)

I love this recipe Chungah and all your others. This is my favorite blog and the recipes are easy and never disappoint. 🙂 Thank you!

Has anyone ever tried these with frozen fries?? Just letting the fries thaw out, dry the and then continue with the rest of the instructions??

These look yummy! Thanks for sharing your recipe! Question: When you sprinkle with cheese and broil for 2-3 minutes, do you reseal the foil over them, or pull the foil back from the top and broil it uncovered? Thanks!

You can broil uncovered.

I love the nutrition facts at the end! Love it and thank you!!

Just thought I should weigh in on the videos your now making.

They really work for my wife and I as they do exactly what a video should do. That is, show how to make the recipe. Short, sweet and useful.

Ths looks so yummy, I can’t wait to give some a try.

Please let me know if I have this wrong…kind of smushie potato slices topped with cheese with a garlicky taste but no crunch. I am not judging but when the title says “fries” I kind of expect them to be well, like fries…crispy outside, tender inside. These are slimy. I’ve even tried putting them under the broiler to save them…how long well about 40 minutes give or take cause I’m not wanting to burn them so I’ve lowered the rack. I wish I had the magic oven that all of you guys have. Such a disappointment…but I’ll persevere and cook the crap out of them until I reach that nice crispiness

Stephanie Marin,
I just found this recipe and, in reading the comments, found your question. A lot depends on what kind of potatoes you’re using, and how fresh or how old they are, because moisture content can vary greatly. I would personally use Russet potatoes for this dish, as opposed to the red potatoes the author has used, because Russets are the traditional baking potato and red are more for boiled potatoes and potato salad. At least, this is what I was taught as I grew up.

Looks great! Not trying to be a Debbie downer, but try to avoid using aluminum foil, it’s linked to alzheimer’s disease and breast cancer 🙁 Just thought I’d spread the knowledge since it’s not really talked about in the news for whatever reason.
Anyway, happy cooking.

No oven required yet you use an oven !? Talk about click bait

Liz, looks like you misread something. The first line of the recipe is The easiest, cheesiest fries you will ever make in foil packets right in the oven. And they’re much healthier than the fried kind!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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